On Fri, 18 Feb 2005 08:09:46 +0100, "jacqui{JB}"
> wrote:

> "Julia Altshuler" > wrote in message
> ...
>
> > We have "tres cornichons" pates.
>
> Is this a brand name? I'm curious about what's in them, as pates and
> terrines can be made from just about anything.

It was a typo
http://www.3pigs.com/

sf

On Fri 18 Feb 2005 10:00:58p, sf wrote in rec.food.cooking:

> On 18 Feb 2005 06:02:44 GMT, Wayne Boatwright >
> wrote:
>
>> On Thu 17 Feb 2005 10:54:09p, sf wrote in rec.food.cooking:
>> >
>> > My favorite is duck pate with truffle. What's yours?
>> >
>> > sf
>>
>> Not sure I have a favorite; I like too many! I like those both with
>> liver and without. I have a slight preference over "country style"
>> pates that have a coarser texture. Also like those that are studded
>> with pistachios.
>>
> Ahhh, we differ big time in that respect.
>
> I don't like country style (unless I make it myself, because
> that's the only kind I know how to make). LOL! I prefer
> smooth pate... and I prefer to eat pistachios by the
> handful.
>
>
>
> sf

LOL! At least we like the same ingredients, either together or separately.
:-)

When I'm lazy or have no time, I'll settle for quick batch of chopped
chicken livers. Only trouble there is finding the schmaltz. I'm too lazy
to make it myself.

Wayne

I'm responding to everyone in this thread at once.


I've thought more about my question on what it is about these gourmet
itmes and realize that y'all are right. It is all a matter of what you
like and what you don't. I knew that. I guess I'm musing on the whole
nature of how some items reach that snobby gourmet status while other
don't and wondering what makes the difference. For example, cavier is
rare and therefore expensive; it is considered a gourmet item and an
acquired taste. Duck eggs, pigeon eggs, flamingo eggs and the eggs of a
dozen other birds are rare too and would be expensive if one could find
them at all, but I don't see anyone raving about how magnificent they
are. It is the same with pate. I like a number of similar meat items
like sausage and salami that aren't expensive and don't have that
gourmet panache.


Since I started working at the wine and cheese shop, I've started
learning the differences between wines. I've adored learning. I'm glad
for the knowledge. I see it as no different from learning to appreciate
better literature or enjoying music or artwork. Of course, we all have
our own likes and dislikes from the start, but it helps to have someone
teach us differences and nuances and help us appreciate Jane Austin so
we're not stuck thinking that Danielle Steele is all there is. That's
where my question about the pate comes from. I realize that I don't
have to like it just as I don't have to prefer Jane Austin, but when you
see such a fuss made over a food, you start to wonder if maybe you
really are missing something.


Goat cheeses are a good example. I love them. I didn't love them as a
child, but I got intrigued at some point, and now I enjoy them and can
tell the difference between a number of them.


When I was talking with a co-worker about how neither of us can stand
even the smell of the pate, he suggested, in a joking manner, that my
tastes were bourgeois. Perhaps he's right.


We don't sell snails. I've had them served in restaurants and have
liked them smothered in garlic butter. I'm not sure what I'd think of
their flavor plain. I'd like almost anything smothered in garlic
butter, anything except cavier and pate, I think.


Consistency was never a problem. It is a FOOLISH consistency that's the
hobgoblin of little minds.


We used to sell the Trois Petits Cochons pate in the individual loaves.
I thought they were cute and prefered them that way, but they weren't
selling, and we had to throw a bunch of them out. Now we get it in the
larger loaf and cut and weigh slices of it for the customers.


--Lia

On 19 Feb 2005 06:15:47 +0100, Wayne Boatwright
> wrote:

> On Fri 18 Feb 2005 10:00:58p, sf wrote in rec.food.cooking:
>
> LOL! At least we like the same ingredients, either together or separately.
> :-)
>
> When I'm lazy or have no time, I'll settle for quick batch of chopped
> chicken livers. Only trouble there is finding the schmaltz. I'm too lazy
> to make it myself.
>
That stuff is to die for! I used to have friends (sisters)
who made it superbly. They gave me the recipe and I watched
them make it many times, but I could never replicate it
perfectly.

I'm trying to remember if they used schmaltz - they weren't
orthodox, so I'm inclined to think they used butter.

I make rumaki instead.



sf

On Thu, 17 Feb 2005 18:52:54 -0500, Julia Altshuler
> wrote:

>So what's the deal with fancy French gourmet items? The people who like
>them love them and come into our store just for them and rave about how
>wonderful it is to find a store that carries them. Yuck. Those of you
>who enjoy pate and cavier and fois gras, what is it about the foods that
>you like? Can you describe them in a way that will make the rest of us
>understand?

I don't know why people would consider pate "fancy," as opposed to
liverwurst. :>

Simply put, if one likes liver, pate and liverwurst are probably easy.
I think all three are yummy, but too fattening to eat ad libitum. I
had seared foie gras once and enjoyed it, but wouldn't eat it again
because of the way the animals have to be treated.

Sue(tm)
Lead me not into temptation... I can find it myself!

In article >, Julia Altshuler
> wrote:

> Duck eggs, pigeon eggs, flamingo eggs and the eggs of a
> dozen other birds are rare too and would be expensive if one could find
> them at all, but I don't see anyone raving about how magnificent they
> are.

I don't know about pigeon or flamingo eggs, but we get fresh duck
eggs and they are divine.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Ranee Mueller > wrote in message
...
==> Exotic avian eggs <==
> [..] we get fresh duck eggs and they are divine.

I'll disagree with your POV; they're an acquired taste. <G> (As are
goose eggs.)

Quail eggs, OTOH, are excellent! Spider Roll, spider roll...

The Ranger

On Fri, 18 Feb 2005 20:55:38 -0800, sf > wrote:

>On Fri, 18 Feb 2005 18:54:11 -0800, Terry Pulliam Burd
> wrote:
>
>> Hmmm, will redefine that to say that my *favorite* pate includes
>> truffles. Period.
>
>You and I agree on that point, so the next time you're up
>here - please come to my house for champagne (or your
>beverage of choice) and pate.

Why, thank you! Champagne and pate it is. I'll bring the toast points!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Sat, 19 Feb 2005 18:15:36 GMT, (Curly
Sue) wrote:

>Simply put, if one likes liver, pate and liverwurst are probably easy.
>I think all three are yummy, but too fattening to eat ad libitum. I
>had seared foie gras once and enjoyed it, but wouldn't eat it again
>because of the way the animals have to be treated.

Now, here's where "weird" kicks in: I love a good pate, but don't like
liver in any other form. Ever. Period. Blecchhh. My mother used to
cook liver and I hated it. Thank God, we always had a dog.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Julia Altshuler wrote:
> A customer comes into the wine and cheese shop and asks for pate. We

> have "tres cornichons" pates. I ask her how much she wants, slice it

> for her, weigh it, etc. Of all the items in the store, I like most
of
> them, or, if I don't care for it, one of the other sales clerks does.

> The exception is pate. None of us can stand it. We don't even like
the
> smell.

<snip>

Seriously, I think people who like that stuff have altered taste buds
or olfactory nerves. They have to.

-L.

"Terry Pulliam Burd" > wrote in message
...
> On Sat, 19 Feb 2005 18:15:36 GMT, (Curly
> Sue) wrote:
>
>>Simply put, if one likes liver, pate and liverwurst are probably easy.
>>I think all three are yummy, but too fattening to eat ad libitum. I
>>had seared foie gras once and enjoyed it, but wouldn't eat it again
>>because of the way the animals have to be treated.
>
> Now, here's where "weird" kicks in: I love a good pate, but don't like
> liver in any other form. Ever. Period. Blecchhh. My mother used to
> cook liver and I hated it. Thank God, we always had a dog.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

We're in the same boat, Terry. Pate is good eats but liver, as in liver and
onions, just doesn't work for me. I like the taste but the texture is just
awful! It's like chewing on a cotton ball. *bleh*

Bret



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